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Einkorn Dinner Rolls

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This einkorn dinner roll recipe is made with simple ingredients and is oh, so delicious!  These homemade dinner rolls will be a family favorite in no time.

 

einkorn dinner roll recipe made with all-purpose einkorn flour

 

Most of the recipes you have made with regular all-purpose flour can be made with Einkorn all-purpose flour.  It just takes a little tweaking and experimenting.  

All purpose Einkorn flour is easy to work with and if you know a few tricks, your recipes can come out just as good as with regular flour. 

I’ve mentioned this before in some of my other Einkorn posts but I think it’s worth mentioning again, here are a few tips on working with all-purpose Einkorn flour. 

Tips on working with Einkorn All-Purpose Flour:

  • If working with a yeast dough, it’s helpful to add an extra cycle of rising.  It will help the dough have more structure so it doesn’t deflate when rising or cooking.
  • Also, if working with a yeast dough, add the flour slower.  It just takes a little more time for the dough to absorb the liquid.  If it seems like your dough is too stiff and you can’t add more flour, give it a few minutes to rest and then you can add more flour.  
  • If you are looking for a crusty, thick crust, add a pan of water to the bottom rack before preheating the oven.  This will allow the water and pan to come up to oven temp. Another trick is to throw a few ice cubes in the bottom of the oven.  This will increase the humidity in the oven which will give you a thicker crust. 
  • Give yourself a little more time.  This dough won’t raise quite as fast as normal all-purpose flour.
  • If you’re working with brownies or a quick bread recipe, mix your ingredients together and then let the batter sit for 10 minutes to absorb all the liquid.  Before you pour the batter into the pan or bake, stir your ingredients again to make sure it’s all mixed. (this is help ensure your batter doesn’t have a gritty texture.

 

homemade dinner rolls made with all purpose einkorn flour

 

If you’re looking for some other great einkorn recipes, check these out…

Einkorn German Pancake

Einkorn Snickerdoodles

Einkorn Chocolate Chip Cookies

Einkorn French Bread

 

Also, If you’d like more info on Einkorn or would like to purchase some, go to Einkorn.com for more details.

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Einkorn Dinner Rolls
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

This einkorn dinner roll recipe is made with simple ingredients and is oh, so delicious!  These homemade dinner rolls will be a family favorite in no time.

Course: Side Dish
Cuisine: American
Keyword: dinner rolls, einkorn, rolls, thanksgiving
Servings: 15 people
Calories: 150 kcal
Ingredients
  • 1 1/4 Cup Milk
  • 2 Tablespoons Yeast
  • 1/4 Cup Sugar
  • 1 1/2 tsp Salt
  • 4 Cups Einkorn All-Purpose Flour
  • 1 med egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 2 Tablespoons Butter, melted, ( to brush on after baking)
Instructions

  1. In a small saucepan on the stove, warm the milk.  Test it on your wrist, it should be the same temperature as your skin.  If it's too hot, it will kill the yeast, let it cool down before adding it.

  2. In a small bowl, combine the yeast and the sugar.  Add warm milk and stir until dissolved. Let the yeast mixture sit for a few minutes. (should be frothy)

  3. You can mix and knead this recipe by hand but a mixer is much quicker.  Add half of the flour and the salt to a mixer and add the yeast mixture.  Turn the mixer on low and mix until the flour is combined.  Keep on mixing while adding the remaining flour in, a 1/4 cup at a time until. When the  dough pulls away from the sides of the mixer, stop adding flour.  This is when you know you have added enough flour.  (It's okay if you have flour remaining.)

  4. Turn the mixer off and let the dough raise until double.  (**One way to make this happen quicker is to turn the oven on warm for a few minutes. Let the oven warm up just until warm, not hot, turn the oven off and let your dough raise in there.  It will speed up the process.)

  5. Once the dough has raised to double, Mix again and add in remaining flour 1/4 cup at a time to get the dough to pull away from the edges of the bowl again.  Let the dough raise till double again.

  6. Once your dough is done raising, sprinkle remaining flour on your counter and use to hand knead the dough.  using a knife or a pizza cutter, divide dough into 15 pieces of dough.  

  7. Using your hands, shape dough into evenly shaped balls and place in the baking dish. 

  8. Mix up the egg wash by breaking adding an egg to a small bowl with one Tablespoon of water and beat until combined. Brush the dough balls with egg wash using a pastry brush.

  9. Spray a 9 by 13" baking pan with cooking spray.

  10. Preheat oven to 350 degrees.

  11. Let the rolls rise in a warm place until double.  Place in a 350 degree oven and bake for 12-15 minutes. 

  12. Brush with melted butter using a pastry brush. Enjoy!

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Einkorn Dinner Rolls

How To Roast Squash

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This is a step by step guide on how to make roasted acorn squash.  This method works well with any kind of squash.  You can use this oven roasting method on squash you plan to bake with or enjoy on it’s own.

raw squash, on a baking sheet with tin foil

 

Oven roasting squash is my favorite way to cook squash.  This roasted squash recipe is simple and takes minimal ingredients.  It’s perfect if you’re needing roasted squash for a recipe or just to enjoy on it’s own. 

You can use this method for any kind of squash.  You can use it for roasted acorn squash, roasted butternut squash, or really,  to roast any type of squash.  One thing to keep in mind when you are roasting one of the bigger squash is to make sure all our pieces of squash are the same size.  You can use a sharp knife to cut them into evenly sized pieces.  The smaller the pieces of squash, the quicker it will roast in the oven. 

These acorn squash are cut in half and only about 5-6″ at their widest, about an inch thick,  and they took about 45 minutes to bake at 400 degrees.

 

How to cut an acorn squash in half: 

  • Be sure to use a cutting board when cutting your squash.  I thick wooden one works best.
  • I began by taking the stem off.  Just a little wiggle and it came right off. It’s more difficult to cut through the squash with the stem still attached. If your squash is a little more difficult, be aggressive and get that baby off. 
  • Next, I used a large chefs knife, a long one with a point on the tip.  Lay the acorn squash on it’s side, put the blade in the middle of the squash, in one of the grooves,  and using the palm of your hand, give the knife a couple good whacks into the squash. 
  • When your knife is wedged in squash, lift your knife, with the squash, and give it a good pound on the cutting board.  This should split the knife through the center of the acorn squash. 
  • If your squash isn’t cut all the way through at this point, use your hands to pull the acorn squash apart.  Use a knife to clean up the edges if necessary.

 

How to clean out an acorn squash:

  • Using a large spoon, bigger than a cereal spoon and smaller than a serving spoon.  Use the edge to scrap out the seeds and the squash “guts”
  • Scrape until you have a nice, smooth, and thick squash meat. 

 

If you are using a bigger squash, use your chef’s knife and cut the squash into smaller pieces, about 5″ squared or even 5″ irregular shaped pieces.  

For this acorn squash recipe, I brushed my acorn squash with avocado oil. (I like to use avocado oil because it has such a mild flavor and I can use this roasted squash in sweet and/or savory dishes.)

If I’m planning to eat this roasted acorn squash plain, I like to add a dusting of salt and pepper.  If I’m planning to bake a pie with it, I just brush it with olive oil. 

 

Ways to use Roasted Acorn Squash:

  • Make a pie. I love to use acorn squash in my pumpkin pie recipe.  It gives it just a little different flavor and it is delicious!!
  • Soup. Roasted acorn squash is the perfect base to a delicious soup.  Add some cream, thyme, and garlic, and wowza, yummy!
  • Salad. Roasted squash is also amazing in salad.  You can dice it into big chunks, with some chicken, on a bed of spring mix lettuce with some pine nuts, feta cheese, and a balsamic dressing, you’ve got yourself a terrific salad!
  • Casseroles, try this with a pecan crumble topping or spread on a veggie lasagna.
  • Pizza, have you ever tried squash on pizza? Dooooo it!

 

acorn squash, oven roasted

 

Print
Roasted Acorn Squash
Prep Time
10 mins
Cook Time
45 mins
cooling
10 mins
Total Time
55 mins
 

This is a step by step guide on how to make roasted acorn squash.  This method works well with any kind of squash.  You can use this oven roasting method on squash you plan to bake with or enjoy on it's own.  

Course: Side Dish
Cuisine: American
Keyword: acorn, how to, roasted, squash
Calories: 150 kcal
Ingredients
  • 2 large Acorn Squash
  • 2 tablespoons Avocado Oil (you can also use olive oil, coconut oil, or just about any type of cooking oil)
  • salt and pepper to taste
Instructions

  1. Preheat oven to 400 degrees.

How To Cut An Acorn Squash

  1. Be sure to use a cutting board when cutting your squash.  I thick wooden one works best.

  2. I began by taking the stem off. Just a little wiggle and it came right off. It's more difficult to cut through the squash with the stem still attached. If your squash is a little more difficult, be aggressive and get that baby off.

  3. Next, I used a large chefs knife, a long one with a point on the tip. Lay the acorn squash on it's side, put the blade in the middle of the squash, in one of the grooves, and using the palm of your hand, give the knife a couple good whacks into the squash.

  4. When your knife is wedged in squash, lift your knife, with the squash, and give it a good pound on the cutting board. This should split the knife through the center of the acorn squash.

  5. If your squash isn't cut all the way through at this point, use your hands to pull the acorn squash apart. Use a knife to clean up the edges if necessary.

How To Clean Out An Acorn Squash:

  1. Using a large spoon, bigger than a cereal spoon and smaller than a serving spoon. Use the edge to scrap out the seeds and the squash "guts" Scrape until you have a nice, smooth, and thick squash meat. 

Prepare to Cook

  1. Line a baking sheet with aluminum foil.  Spray the alluminum foil with non-stick cooking spray.

  2. Lay your squash on the baking sheet with the flesh side up.   Brush the squash with cooking oil and sprinkle with salt and pepper.

  3. Lay the squash flesh side down on the baking sheet and place in a 400 degree oven. Oven roast the squash for 40-60 minutes depending on how big your squash is.  

  4. When your squash is done, you should be able to stick a fork or long toothpick all the way through the flesh easily.

  5. Serve immediatly or keep in the fridge for up to 5 days. Enjoy!

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oven roasted acorn squash

Cranberry Orange Sauce

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This amazing recipe is cranberry orange sauce with orange juice and orange zest.  It’s made with simple ingredients and is the next level cranberry sauce!

orange cranberry sauce ingredients in a saucepan

 

 

If you’re looking for a fresh, new cranberry sauce to serve with your thanksgiving turkey or Christmas Ham, this recipe is the one for you! It is made with only a few simple ingredients and only takes about 10 minutes to throw together.   All you need to do is add the ingredients to a saucepan, bring to a boil and wah-la, it’s done.  It can be made ahead of time and ready whenever you need it.

 

Here are some other great recipes for dinnertime!

3 Citrus Chicken Marinade

Cinnamon Roasted Squash

Crockpot Mashed Potatoes

Garlic Parmesan Mashed Potatoes

 

 

 

 

Tips for making the most amazing  homemade cranberry sauce:

  • You can use the orange juice as called for in this recipe or you can substitute it for water and leave out the orange zest, an it will be the classic cranberry sauce.
  • You can make this ahead of time and keep it in the fridge until you’re ready. However, it is best if served just a little warm.  
  • Add this orange cranberry sauce to cheesecake, such an easy and simple topping!

 

Print
Orange Cranberry Sauce
Prep Time
2 mins
Cook Time
8 mins
Resting Time
1 hr
Total Time
10 mins
 

This amazing recipe is cranberry orange sauce with orange juice and orange zest.  It's made with simple ingredients and is the next level cranberry sauce!

Course: Side Dish
Cuisine: American
Keyword: cranberry orange sauce, cranberry sauce, orange cranberry sauce
Servings: 10 people
Calories: 100 kcal
Ingredients
  • 12 oz Cranberries, fresh
  • 1 Cup Sugar
  • 1/3 Cup Orange Juice
  • 1/3 Cup Water
  • 1 Tablespoon Orange zest
Instructions

  1. In a medium size saucepan, combine the fresh cranberries, sugar, orange juice, water, and orange zest.  Bring to a boil and cook for approx 8 minutes or until it comes to a rapid boil and the berries start to pop.

  2. Let the orange cranberry sauce cool for about an hour before serving.

  3. You can also make this ahead of time, keep in the refrigerator and then warm slightly before serving. Enjoy!

 

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Pinterest homemade cranberry sauce

 

Crockpot Mashed Potatoes

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These Crockpot Mashed Potatoes are 100% made in the crockpot.  This is a step-by-step guide to cook your slow cooker mashed potatoes.

 

slow cooker mashed potatoes

 

This recipe for slow cooker mashed potatoes is the perfect solution to getting your holiday meal on the table at the same time. 

Did you know, you can peel your potatoes the night before.  This is a lifesaver if you’re trying to get a big meal on the table the next day.  We use this for Thanksgiving dinner, Christmas dinner and Easter. Just peel your potatoes and cover them with water to keep them from turning brown. When you’re ready to start cooking them, drain the water, add fresh, hot water, salt and turn the crockpot on high.  When making crockpot mashed potatoes, be sure to give yourself enough time to cook them.  My crockpot runs a little high and it took 2.5 hours to cook my potatoes. 

If you’re worried about how much time it will take, just allow an hour or so buffer.  You can always mash the potatoes and turn the crockpot on low until it’s time to serve dinner, then all you need to is put the crockpot mashed potatoes in a bowl, add a tablespoon of butter and garnish with parsley (optional). You can easily keep your slow cooker mashed potatoes warm in the slow cooker for another hour until everything is ready.

 

Crockpot mashed potatoes made in the slowcooker

 

Are you looking for some options to serve with crockpot mashed potatoes? 

Crock Pot Roast

Sweet Pork

Crockpot Scalloped Potatoes

 

 

Tips for making Slow Cooker Mashed Potatoes:

  • You can peel your potatoes the night before a big meal if you’re worried about having enough time to get everything done.  Just peel, dice, and cover with cold water.  Keep in the fridge or a cool place.  The next morning, drain the water, cover the potatoes again with hot water and a teaspoon of salt and turn on high for 2.5-3 hours or until you can prick the potatoes with a fork and the potato breaks apart a bit.
  • You can use sour cream or heavy cream for this recipe.  I prefer the little tartness of the sour cream but either will do.
  • You can also use chicken broth in place of the milk for this recipe.  
  • If you want a lot of flavor in your mashed potatoes, consider adding 1/2 cup grated parmesan cheese.  They don’t even need gravy!
Print
Crockpot Mashed Potatoes
Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 20 mins
 

These Crockpot Mashed Potatoes are 100% made in the crockpot  This is a step-by-step guide to cook your slow cooker mashed potatoes.

Course: Side Dish
Cuisine: American
Keyword: crockpot, mash, mashed potatoes, slowcooker
Calories: 175 kcal
Ingredients
  • 10 medium Potaotes, cut into 1" cubes
  • 1 Cup Sour Cream
  • 1/2 Cup Milk
  • 1/4 Cup Butter
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Salt
Instructions

  1. Peel your potatoes.  Plan on 1.5 medium potatoes per person.  I have a family of 7 so I usually do 10 potatoes.

  2. Place the potatoes in the crockpot and cover the potatoes with hot water.  Add 1 tsp of salt.  Cover with lip and cook on high for 2.5-3 hours, depending on how hot your crockpot cooks.

  3. The potatoes will be done when you poke them with a fork and the potato doesn't lift when you pull the fork out.

  4. Drain the water from your potatoes.  I just use a dish towel to handle the hot crockpot and offset the lid a little to work as a strainer. It's okay if you don't get all the water out. I couple tablespoons of remaining water is fine.

  5. Add the sour cream, half of the milk, butter, onion salt, garlic powder, and half of the salt. Use a potato masher to mash the potatoes.  (Do not over mash or the potatoes will develop a gluey texture.)

  6. Taste the potatoes.  Add the remaining milk and salt if desired.  

  7. Serve with gravy or load them up with ranch dressing, bacon and green onions. Enjoy!

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Crock Pot Scalloped Potatoes

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These scalloped potatoes are made in a crockpot and couldn’t be easier.  This scalloped potato recipe is and made with simple ingredients and is a family favorite every time!

 

scalloped potato ingredients in a slow cooker

 

These crockpot scalloped potatoes are made with russet potatoes.  They can definitely be made with just about any kind of potato. Russetts are just what I had on hand this day.  They are really easy to throw into the crockpot and turn out delicious every time.  I love serving this with grilled food in the summer.  It works so great for me to cook food in the crockpot outside on the deck.  It keeps my house from smelling like food and keeps the heat outside too. These potatoes are delicious and work great with just about any kind of protein side.  

This scalloped potato recipe is made with simple ingredients. It’s made without cream of mushroom or cream of chicken soup.  It’s a classic and delicious any time of year. 

Another quick kitchen tip, If you dread cleaning out your crockpot, getting all that crusty cheese off the sides, there’s an easy solution.  Fill your crockpot with hot water.  Add a dryer sheet and let the crockpot soak for a couple hours or all night.  The dryer sheet will soften the baked food on the side of your crockpot and it will easily wipe off in the morning. Easy Peasy!

Here are some of our other favorite potato dishes we love at my house…

Steakhouse Style Baked Potato

Slow Cooker Ham and Cheese Scalloped Potatoes

Creamy Potato and Broccoli Cheese Soup

This dish goes especially well with this Roast Beef Recipe too!

 

crock pot scalloped potatoes

 

Print
Crockpot Scalloped Potatoes
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

These scalloped potatoes are made in a crockpot and couldn't be easier.  This scalloped potato recipe is and made with simple ingredients and is a family favorite every time!

Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 300 kcal
Ingredients
  • 3 lbs Potatoes
  • 1 Cup Broth (chicken works great)
  • 1 Cup Sour Cream
  • 1 Cup Cheddar Cheese, shredded
  • 1/3 Cup Parmesean Cheese, shredded
  • 2 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 1 tsp Thyme, fresh, minced
  • 1/8 tsp Pepper
Instructions

  1. Rinse the potatoes. (Peeling the potatoes is optional) .  Cut into 1/4" slices and put in your slow cooker. 

  2. Add the broth, sour cream, half of the cheddar cheese, the parmesan cheese, garlic salt, onion powder, thyme, and pepper.

  3. Mix until well combined and sprinkle the remaining 1/2 cup cheese on top.  Cook on slow for up to 6 hours or on high for 3-4 depending on how hot your slow cooker is.  

  4. If your potatoes are finished cooking before you are ready to eat them, you can turn the heat onto warm until you're ready.  So delicious!

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cheesy scalloped potatoes recipe

Fingerling Potatoes with Parmesan and Rosemary

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These fingerling potatoes are oven roasted and generously seasoned with parmesan and rosemary.  This roasted potato recipe is perfect as a side dish for just about any meal and fancy enough for your holiday menu.  If you love fingerling potatoes, this is the roasted potato recipe for you!

 

oven roasted fingerling potatoes on a baking sheet

 

New Potatoes vs. Fingerling Potatoes

New potatoes and fingerling potatoes are a little different and here’s why.

New potatoes are little, immature potatoes, that are taken out of the field before they are done growing.  They have been popping up at farmers markets recently and tide us over until the fingerling potatoes are ready. They’re so fun to cook with!  New potatoes aren’t a variety but rather an immature or baby version of any potato a farmer is growing.  New potatoes, because they aren’t yet mature, have delicate skins. 

 

On a mature potato crop, the skin goes through a hardening stage so it can be stored and sold during the coming year.  New potatoes have a much shorter shelf life because of their delicate skin.  This is why they are only available for a short time, usually at the beginning of the summer.  If the skin gets bruised or peeled a little, they are susceptible to rot much quicker. Potatoes are best stored in a paper bag, in a cool place.  New potatoes should be used within a few days of purchase. 

 

Fingerling potatoes are a variety of potatoes.  They are a small, “finger-shaped” potato.  They are sometimes mistaken for new potatoes because they are so little. Fingerling potatoes are fully mature potatoes and like other potato varieties, they are harvested after the vine of the potato plant has withered and looks dead. This is part of the hardening process and allows the skin of the potato to thicken so it has a longer shelf life.  

 

Fingerling potatoes are usually long, skinny, potatoes.  They are great to use in roasted potato recipes, similar to new potatoes the skin on the fingerling potatoes are pretty thin so there no need to peel the potatoes.  Fingerling potatoes are easy to boil or roast, they work great in a simple roasted potatoes recipe or in a potato salad recipe that shows off their cute, unique shape.

 

roasted fingerling potatoes on a sheet pan

 

How to Cook Fingerling Potatoes:

Boil— This is a great way to cook fingerling potatoes.  Just make sure your potatoes are about the same size before you boil them so they are finished cooking at the same time.  Cut your fingerling potatoes in half if needed.  Boil them for 20-30 minutes depending on the size of the potatoes.  To test if they are done, poke a fork in the potatoes.  If they are done, you won’t be able to pick the potato up with a fork or the potato will split in half.  The potatoes should be soft but not mushy.

Skillet–  This method works great and is a little quicker than a sheet pan.  I like to cut the potatoes in half lengthwise to maximize the crispy surface of the potatoes. By using a skillet you can still get that golden crisp on the outside of the potato but it you will need to make sure you keep a close eye on the skillet to get that golden brown coloring on every side of the potato. You can use a cast iron skillet or a non-stick skillet.  Use several tablespoons of oil in the bottom of the skillet and crisp them up like you would with hashbrowns. This method is really delicious with the seasonings used in this rosemary and parmesan fingerling potato recipe.  I also love using Thyme and lemon when roasting potatoes. So delicious!

Oven Roasting— This is the easiest way to roast fingerling potatoes.  I like to cut the fingerling potatoes in half, lengthwise.  I like to put the potatoes in a ziplock bag, pour a few tablespoons of avocado oil in there, zip up the bag and shake it a little to coat the fingerling potatoes in oil.  Pour the potatoes out onto a baking sheet and sprinkle with some sea salt.  Put them in the oven for about 30 minutes or until they are starting to turn golden brown on the edges. Take them out of the oven, add the seasonings of your choice and put them back in the oven for 10 minutes and then serve. 

 

Here are a few other potato recipes we love!! 

Steakhouse Style Baked Potatoes

Herb Roasted Potatoes

Creamy Potato and Broccoli Cheese Soup

Slow cooker Ham and Cheese Scalloped Potatoes

 

Sheet pan potatoes on a baking sheet

Tips for Cooking Fingerling Potatoes:

  • Be sure to rinse the fingerling potatoes before you cook them.  Rub the potatoes between your fingers to be sure the dirt if off.
  • No need to peel the fingerling potatoes.  They have soft skins that are easy to eat.
  • If you’re cooking them with the skillet or roasting method, toss them in a little oil and then add your favorite seasonings like salt and pepper, herbs, minced garlic, onion powder, cumin, parmesan cheese,  or paprika for flavor.
  • Freshly squeezed lemon juice is amazing too.  Add it after the potatoes are finished cooking.  
Print
Fingerling Potatoes with Parmesan and Rosemary
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

These oven roasted potatoes are made with fingerling potatoes and generously seasoned with parmesan and rosemary.  This roasted potato recipe is perfect as a side dish for just about any meal and fancy enough for your holiday menu.  If you love fingerling potatoes, this is the roasted potato recipe for you!

Course: Side Dish
Cuisine: American
Keyword: fingerling potatoes
Servings: 8 people
Calories: 250 kcal
Ingredients
  • 3 pounds Fingerling Potatoes
  • 1/4 Cup Avocado Oil
  • 3 Cloves Garlic
  • 1 tsp Sea Salt
  • 1 Tablespoon Rosemary-Fresh
  • 1/4 Cup Parmesan Cheese
Instructions

  1. Preheat the oven to 425 degrees

  2. Wash the potatoes and cut them in half lengthwise. There's no need to peel the potatoes. 

  3. Put the potatoes in a ziplock bag and drizzle the avocado oil on the potatoes. Toss the potatoes until evenly coated. Sprinkle salt and pepper over the potatoes and toss again.

  4. Pour potatoes onto a baking sheet in a single layer. Bake in the oven for about 15-20 minutes on 425 degrees until the edges of the potatoes are starting to brown on the edges. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.

  5. Mince the garlic and the rosemary.  Take the potatoes out of the oven and mix the garlic, rosemary and parmesan cheese with the potatoes. Spread the potatoes back into a single layer on the baking sheet and put back into the oven to bake for 10 more minutes. 

  6. The potatoes are golden brown when finished baking. Take out of the oven and salt and pepper to tastes. Serve immediately.  Enjoy!

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roasted fingerling potatoes with a sprig of rosemary

 

 

 

 

 

Slow Cooker Ham and Cheese Scalloped Potatoes

by 1 Comment

These ham and cheese scalloped potatoes take only a few minutes to throw together in the slow cooker.  They are creamy, cheesy and packed with flavor.  It’s a slow cooker recipe the entire family will love.

 

ham and cheese scalloped potatoes in a slow cooker

 

If you loved scalloped potatoes, this ham and cheese scalloped potatoes recipe is the recipe for you!  This is one of our favorite leftover ham recipes.  If you have ham leftover from Easter or Chrismas Day, this is a great way to use it up.  

These scalloped potatoes are great for so many main dishes.  Here’s a great beef roast recipe, a chicken recipe with cheese and bacon, and some chicken buffalo drumsticks.

 

 

scalloped potatoes in a slow cooker

 

scalloped potatoes in a crock pot

 

How to make the best-scalloped potatoes:

  • You can use raw potatoes for this recipe. No need to pre-cook your potatoes.
  • You can use leftover ham.  Just about any kind will do.  
  • You can even use ham that has been frozen.  This recipe is very forgiving.
  • Spray your slow cooker with non-stick spray and it will help keep the potatoes from sticking from the sides of the crockpot a little more.
  • You can cook this recipe on high for 3 hours or 6 hours on low in your slow cooker/crockpot
  • Check on your scalloped potatoes occasionally.  slow cookers have different cooking times.  Some slow cookers get much hotter than others. 
Print
Ham and Cheese Scalloped Potatoes
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
 

These ham and cheese scalloped potatoes take only a few minutes to throw together in the slow cooker.  They are creamy, cheesy and packed with flavor.  It's a slow cooker recipe the entire family will love.

Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 300 kcal
Ingredients
  • 2.5 lbs Potatoes, sliced into 1/8th inch slices
  • 1 Cup Broth, Chicken works great
  • 1 Cup Ham
  • 1 Cup Sour Cream
  • 1/3 cup Parmesan Cheese, grated
  • 1 Cup Cheddar Cheese, shredded, plus 1/4 cup to add to the top after mixing.
  • 1 Tablespoon Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp Salt, more to taste when it's finished cooking
Instructions

  1. Spray the inside of your slow cooker with non-stick cooking spray.

  2. Wash your potatoes. Peel the potatoes (optional) and slice into 1/8", even slices and add them to your slow cooker.

  3. Add the chicken broth, ham, sour cream, 1 cup cheddar cheese, parmesan cheese, onion powder, garlic powder, fresh thyme, and salt. Mix until combined.  Add the remaining 1/4 Cup shredded cheddar cheese on top. 

  4. Put the lid on and set your slow cooker to low.  Cook for 5-6 hours depending on how hot your slow cooker bakes.  

  5. The scalloped potatoes are done when the potatoes are soft and can easily be cut with a fork. Enjoy!

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ham and cheese scalloped potatoes made in a slow cooker

Oven Roasted Broccoli with Garlic and Lemon

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This roasted broccoli is hands-down, the best way to prepare cooked broccoli. The broccoli is tossed in a little avocado oil,  seasoned with minced garlic and then freshly squeezed lemon juice when it’s finished roasting in the oven. YUM!

 

roasted broccoli recipe in a white round baking dish

 

If you’re looking for a great baked broccoli recipe, look no further!  This oven roasted broccoli is easy, it can be thrown together in a few minutes, and delicious!

With steamed broccoli, sometimes it gets a little mushy and it becomes more of a texture issue but with this oven roasted broccoli, it’s full of flavor and has plenty of texture.

There are a few variations of this recipe you may want to try.  If you love a little spice, try sprinkling a few red pepper flakes and some chopped red onion in before you bake the broccoli.

Or after you take it out of the oven, substitute the lemon juice for balsamic vinegar.

You can also substitute the lemon juice for some parmesan cheese.  This is another favorite at my house!

I’d love to know your favorite variation of roasted broccoli!

 

Are you looking for more roasted vegetable recipes?

Roasted Sweet Potatoe with Chilli and Lime

Herb Roasted Potatoes

Steakhouse Style Baked Potatoes

 

roasted broccoli recipe in a white baking dish with garlic and lemon

 

How to roast Broccoli:

  • wash broccoli under cool water and let it drain
  • cut broccoli into evenly sized pieces–1″ (oven roasting times will vary based on the size of your broccoli pieces.)
  • using a hand towel, pat-dry the washed broccoli.
  • Put the broccoli in a gallon sized ziplock bag.  Toss the broccoli with the oil and the minced garlic.
  • spread onto a baking sheet, glass or metal works great.
  • sprinkle the broccoli with salt and pepper
  • place in a 400-degree oven for 20-25 minutes (check after 12 minutes and adjust baking time if needed)
  • oven roasted broccoli should have a deep, rich, dark green color and lightly golden on the edges.
  • squeeze the juice from a fresh lemon over the broccoli and salt and pepper to taste.
  • serve immediately, Enjoy!
Print
Ingredients
  • 1.5-2 lbs fresh broccoli florets
  • 2 Tablespoons Avocado oil (olive oil, or any vegetable works great too)
  • 1 Tablespoo Minced garlic
  • 1 large Lemon
  • Salt and Pepper to taste
Instructions

  1. Preheat the oven to 400 degrees

  2. Wash broccoli under cool water and let it drain


  3. Cut broccoli into evenly sized pieces--1" (oven roasting times will vary based on the size of your broccoli pieces.) . Using a hand towel, pat-dry the washed broccoli. 

  4. Put the broccoli in a gallon sized ziplock bag. Toss the broccoli with the oil and the minced garlic and pread onto a baking sheet. Sprinkle the broccoli with salt and pepper.

  5. Place in a 400-degree oven for 20-25 minutes (check after 12 minutes and adjust baking time if needed) Oven time will vary based on the size of your broccoli. 

  6. Oven roasted broccoli should have a deep, rich, dark green color and lightly golden on the edges.

    Squeeze the juice from a fresh lemon over the broccoli and salt and pepper to taste and serve immediately, Enjoy!

Pin this recipe for later!

 

This roasted broccoli is hands-down, the best way to prepare cooked broccoli. The broccoli is tossed in a little avocado oil,  seasoned with minced garlic and then freshly squeezed lemon juice when it's finished roasting in the oven. YUM!

 

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Cinnamon Roasted Squash

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This Cinnamon Squash is the very best way to enjoy squash! It has a light maple cinnamon glaze with just a hint of cinnamon. This roasted squash recipe is sweet and savory, this will soon become your favorite way to bake squash!

cinnamon Squash in a baking dish, ready to cook

 

For this squash recipe, I used Butternut squash.  I actually found this at the supermarket, already chopped into approximately 1″ cubes but you can use just about any type of squash for this recipe. There are so many types of squash to choose from.   You can use Hubbard Squash, Kobacha Squash, Banana Squash, Butternut Squash, Autumn cup Squash, or Acorn Squash.

 

Whatever type of squash you choose to use, just be sure to cut the chunks into uniform size pieces so it cooks evenly.

 

Roasting is currently my favorite way to cook squash or just about any vegetables.  It’s nice to have a variation but roasting gives you so much texture.  You can have that soft and smooth inside and a chewy, little bit crunchy outside.

Here are some more roasted vegetables you might enjoy!

Herb Roasted Potatoes

Roasted Sweet Potato with Chipotle and Lime

Roasted Green Beans

 

Maple and cinnamon oven roasted squash

 

Tips for Making the best Roasted Squash:

  • Peel your squash
  • cut the pieces into similar sized chunks so it cooks evenly
  • Be sure to mix the oil, maple syrup and spices all together before pouring onto the squash
  • Use a ziplock bag to mix all the ingredients together. It helps big-time with cleanup!
  • Be sure to allow enough time to roast your squash in the oven.  This recipe is amazing when the squash is golden brown and just a little crisp on the edges.
  • The bigger the pieces of squash, the longer it takes to roast.
  • Perfect for your holiday meal!

 

Print
Cinnamon Roasted Squash
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 

This Cinnamon Squash is the very best way to enjoy squash! It has a light maple cinnamon glaze with just a hint of cinnamon. This roasted squash recipe is sweet and savory, this will soon become your favorite way to bake squash!

Servings: 6 people
Calories: 200 kcal
Ingredients
  • 2 pounds Squash (peeled and cut into 1" chunks)
  • 2 Tablesppons Pure Maple Syrup
  • 2 Tablespoons Avocado Oil
  • 1/4 teaspoon Ground Cinnamon
  • Salt and pepper to taste
Instructions

  1. Preheat oven to 400 degrees.

  2. You can use pre-peeled and cut squash from the supermarket or you can peel and cut your own.  All the squash pieces should be a similar size.  The ones used were about 1" pieces. 

  3. Add your cut squash to a ziplock bag.  

  4. In a small bowl, combine the pure maple syrup, avocado oil, and the cinnamon. mix and then pour into the ziplock bag with the squash.

  5. Seal the bag and shake the bag until all the squash is evenly coated with the oil mixture.  Sprinkle with salt and pepper.

  6. Pour the squash onto baking sheet sprayed with non-stick cooking spray and put in the oven

  7. Bake for 60-75 minutes, turning the squash over with a spatula every 20 minutes, or until the edges are golden brown. ENojoy!

 

 

best way to cook squash, roasted squash

 

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Roasted Sweet Potato with Lime and Chipotle

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This roasted sweet potato is roasted in the oven and seasoned to perfection with chipotle and lime.  They’re the perfect balance of sweet, spicy, chewy and healthy!

 

If you’re looking for a healthy and easy side dish, here ya go.  These roasted sweet potatoes only a few minutes to throw together.

This roasted sweet potato recipe is so easy to make and make a perfect side dish or a base to some yummy sweet pork.   It would also be a great side for Cornflake Chicken or Monterey Chicken, or an even healthier option, 3 Citrus Chicken.

roasted sweet potatoes with chipotle and lime
Print
Roasted Sweet Potato with Chipotle and Lime
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This easy roasted sweet potato recipe is healthy and easy and has so much flavor!  These sweet potatoes are made with whole sweet potatoes, chipotle seasoning, and fresh lime juice! 

Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 200 kcal
Ingredients
  • 3 medium size Sweet Potatoes
  • 1 Tablespoon Avocado OIl
  • 1 Tablespoon Maple Syrup
  • 1/4 tsp Chipotle Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Onion Powder
  • 1 Large Lime- Juiced
  • salt/pepper
Instructions

  1. Pre-heat the oven to 400 degrees.

  2. Rinse the sweet potatoes, slice in half, and cut slits on the inside of the sweet potato (this is going to give more surface area for your spices) I like to cut on a diagonal--just because it looks beautiful when it's cooked.

  3. In a small bowl, combine the avocado oil, maple syrup, and spices. 

  4. Place the washed and scored sweet potatoes in a large ziplock bag.  Pour the avocado mixture into the bag.  Seal the bag and then shake the bag lightly until all the potatoes are evenly coated in the oil mixture.  

  5. Spray a baking sheet with non-stick cooking spray.

  6. Place the sweet potatoes on the baking sheet and bake in the oven for 35-45 minutes or until the edges are slightly crispy and golden brown.

  7. Take the sweet potatoes out of the oven and squeeze the lime juice on top of each potato.  Serve immediately. Enjoy!

 

If you love roasted vegetables, you may also like Roasted Green Beans but if sweet potato is what you’re after, here’s a delicious sweet potato breakfast casserole.

 

roasted sweet potatoes

 

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Roasted Green Beans

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These garlic and lemon oven roasted green beans are a healthy and delicious side any time of the year.  This is a step-by-step guide on how to roast green beans.

oven roasted Green Beans with garlic and lemon

 

My entire family loves these oven roasted green beans.  They only take a few minutes to prep and 25 minutes to bake in the oven.  We use this recipe for Thanksgiving and Easter time too.  There aren’t any creamy sauces or dressings, just fresh green beans and lots of garlic and lemon flavor!

 

oven roasted green beans with garlic and lemon

 

How to Roast Green Beans:

Roasting green beans is easy and can be mastered quickly.  This is a great recipe if you’re meal prepping too.  The fresher the green beans, the better but even beans that have been in your fridge a little too long will be yummy.  All you need to do is cut the ends off the green beans.  You can cut them into 1″ pieces if you want but they’re fun to eat as a finger food too.  After the beans are washed, I like to put them in a 9″ by 13″ glass baking dish.  Drizzle a couple tablespoons of oil (I like to use Avocado oil the best) on them. Add the minced garlic, salt, and pepper and put them in a 400-degree pre-heated oven for 20-25 minutes or until they are starting to turn golden brown. When the roasted green beans are done, squeeze some fresh lemon juice over them and wa-la! Delicious!!

These lemon and garlic roasted green beans would be a great side to these recipes…

Crock Pot Roast

 

Cornflake Chicken

 

Monterey Chicken

 

Print
Oven Roasted Green Beans
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

These garlic and lemon oven roasted green beans are a healthy and delicious side any time of the year.  This is a step-by-step guide on how to roast green beans. 

Servings: 6 people
Calories: 120 kcal
Ingredients
  • 2 pounds Fresh Green Beans
  • 2 Tablespoons Avocado Oil
  • 2 Tablespoons Garlic- minced
  • salt and pepper to taste
  • 1 large Lemon-juiced
Instructions

  1. Preheat the oven to 400 degrees.

  2.  Rinse the green beans.  Cut the ends off the green beans.  (You can cut them into 1" pieces if you want but they're fun to eat as a finger food too.)  

  3. After the beans are washed, put them in a 9" by 13" glass baking dish. Drizzle a couple tablespoons of oil (I like to use Avocado oil the best) on the green beans. Add the minced garlic, salt, and pepper. 

  4. Put the green beans in a 400-degree pre-heated oven for 20-25 minutes or until they are starting to turn golden brown. When the roasted green beans are done, squeeze some fresh lemon juice over them lightly toss with a fork. Enjoy!

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oven roasted green beans

Salsa Ranch Dressing

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This Salsa Ranch Dressing Recipe is perfect for salads, quesadillas, or as a dip for chicken fingers.  Included is also an easy ranch dressing recipe.  This will soon become your go-to, how to make home-made ranch dressing, recipe.

 

This easy ranch dressing recipe is the best homemade ranch dressing mix

 

Easy Ranch Dressing Recipe:

This is a great seasoning mix to have on hand.  You can use it in all sorts of recipes.  We like to sprinkle it on roasted potatoes before they cook, stir it in sour cream for an easy veggie dip, and of course, as an easy ranch dressing recipe.

There isn’t much to do and you probably already have the ingredients on hand.  These are commonly used spices you may already have them on hand. Just mix them up in a Tupperware container and you have ranch seasoning on hand!

 

This dressing is similar to the Cafe Rio Dressing and goes with all tex-mex food.  A couple of my favorites are…

Sweet Pork

Lime Rice

and BBQ Chicken Salad. 

If you’re looking for something sweet, check out some of the other reader’s favorites…

Lemon Sugar Cookie Bars

No-Bake Peanut Butter Smores

Reeses Peanut Butter Cereal Bars

 

 

Print
Ranch Salsa Dressing
Prep Time
10 mins
Total Time
10 mins
 

This Salsa Ranch Dressing Recipe is perfect for salads, quesadillas, or as a dip for chicken fingers.  Included is also an easy ranch dressing recipe.  This will soon become your go-to, how to make home-made ranch dressing, recipe. 

Servings: 10 servings
Calories: 100 kcal
Ingredients
Homemade Ranch Dressing Mix
  • 2 teaspoon Dried Dill Week
  • 1 teaspoon Dried Chives
  • 2 Tablespoon Garlic Salt (or you can use 1 Tablespoon Dried Parsley, 1 Tablespoon Garlic Powder, and 1 teaspoon salt)
  • 1 Tablespoon Onion Powder
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 Cup Mayo
  • 1/2 Cup Buttermilk
Salsa Ranch
  • 1 Cup Ranch Dressing
  • 1 Cup Green Salsa (I love the trader joe's brand but any green bottled salsa will do.)
  • 1 4 oz can Green Chillies
  • 1/2 Bunch Cilantro (minced)
Instructions

  1. To make ranch dressing, mix all the dried herbs in a bowl.  (This mixture will keep for months if kept dry.) 


    Combine the buttermilk and the mayo and add 1 1/2 Tablespoons of dry ranch mix.  Mix with a whisk until combined.   

  2. To make the Salsa Ranch: In a blender, combine 1 cup ranch dressing, 1 cup green salsa, and 1 4oz. can of green chilies. Blend until smooth.  Use on salad, as a dip for quesadilla's, or as a dip for your favorite veggies.

 

 

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Lime Rice

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This Cilantro Lime Rice, or just lime rice if you’re not a fan of cilantro, is a perfect side dish to your taco Tuesday! It’s perfect in a salad, burrito or, of course, tacos!!

 

cilantro lime rice, easy and delicious

 

This is the perfect companion to my Sweet Pork!! I love making a big batch of this cilantro lime rice recipe with the sweet pork and eating it all week long.  There are so many delicious variations.

If you’ve ever wondered how to make cilantro lime rice, now is the time.  This recipe is so easy and only takes a handful of ingredients.

This lime rice recipe can be made with or without cilantro.  I love cilantro but if someone at your house doesn’t care for it, leave it out.  There’s so much flavor in this lime rice recipe!!

Here are some other recipes that would work really well with lime rice.

Monterey Chicken

Cornflake Chicken

BBQ Chicken Salad

 

Tips for making Cilantro Lime Rice

  • You can cook this on a stovetop, in a rice cooker or in an instapot on the rice setting.  Cook it the same as you would normal rice.
  • You can use your favorite rice (long grain rice, short grain rice, jasmine, or basmati rice work great)
  • You can use chicken stock, water with bullion cubes, or water and chicken base.  Either works great!
  • This keeps really well in the fridge for several days in a covered container.

 

Print
Cilantro Lime Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Cilantro Lime Rice, or just lime rice if you're not a fan of cilantro, is a perfect side dish to your taco Tuesday! It's perfect in a salad, burrito or, of course, tacos!! 

Servings: 8 people
Calories: 150 kcal
Ingredients
  • 2 Cups Rice (you can use long grain, short grain, jasmine, or basmati)
  • 4 Cups Chicken Broth (0r water and Chicken base)
  • 1 4oz Can Green Chilies
  • 1/2 bunched Cilantro-minced
  • 4 Tablespoons Butter
  • 1 Tablespoon Garlic-minced
  • 1 large Lime-juiced
Instructions

  1. In a rice cooker or instapot, on rice setting, add the rice, chicken broth, green chilies, butter, garlic, and lime juice.  

  2. Turn on the rice cooker, or Instapot on rice setting, and cook like you would plain, normal rice.

  3. When the rice is finished cooking,  let it sit for a couple minutes to cool and then add the juice from one lime. Fluff and stir the rice a little with a fork.  

  4. This lime rice is perfect as a side dish to just about anything,  in a burrito bowl, salad, or taco.  Enjoy!

This Cilantro Lime Rice, or just lime rice if you're not a fan of cilantro, is a perfect side dish to your taco Tuesday! It's perfect in a salad, burrito or, of course, tacos!! 

 

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Wedge Salad Kabobs

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This recipe has all the classic wedge salad ingredients, on a kabob.  Iceberg lettuce, candied bacon, rich blue cheese and a reduced balsamic glaze.  It’s such a fun way to eat this delicious salad!

 

Classic wedge salad, on a kabob

 

Wedge Salad has to be one of the most flavorful salads of all time.  It’s such party in your mouth!  I thought it would be fun to come up with a fun and different way of enjoying this delicious salad, kabobs it is!

 

Are you looking for some more delicious recipes to serve with your wedge salad? Try this Monterey Chicken, this easy Cornbread, or this BBQ Chicken Salad

There are a few components that make a killer wedge salad.  The first one is crispy iceberg lettuce. To get the perfect lettuce for these kabobs, just cut the lettuce into 1″ slices and then into 1″ cubes.

The next component is the bacon. Bacon makes everything better! I made the bacon a little extra special this time.  I sprinkled a little brown sugar on the bacon before it was cooked and made the most delicious candied bacon.  You can find the full recipe to the candied bacon here.

There are so many different candied and flavored bacon recipes.  It would be fun to do one with a little spice for this salad too.

I really love some thinly sliced red onion on my wedge salad too but I didn’t add any on these Kabobs and I wish I would have.  Some minced onions sprinkled on the top would work great.

If you’ve never made a balsamic reduction, you’re missing out.  It’s so easy and delicious to have on hand. I’ll leave directions in the recipe card too.

The next item on the kabobs is a creamy dressing.  There are a couple options here. You could do a creamy ranch and then sprinkle a few blue cheese crumbles or you could do a full blue cheese recipe.  I’ll share my blue cheese dressing recipe at the bottom of this post.

Next, all you need to do is gather your ingredients and assemble the kabobs.

 

This recipe has all the classic wedge salad ingredients, on a kabob.  Iceberg lettuce, candied bacon, rich blue cheese and a reduced balsamic glaze.  It's such a fun way to eat this delicious salad!

 

wedge salad kabob
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Wedge Salad Kabobs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This recipe has all the classic wedge salad ingredients, on a kabob.  Iceberg lettuce, candied bacon, rich blue cheese and a reduced balsamic glaze.  It's such a fun way to eat this delicious salad!

Course: Salad
Cuisine: American
Servings: 8 people
Calories: 300 kcal
Ingredients
Wedge Salad Ingredients
  • 1 Head Iceburg lettuce
  • 8 oz Cherry Tomatoes
  • Balsamic reduction
  • 1 lb Bacon
  • Blue Cheese Dressing
  • Red Onions, Minced
Balsamic Glaze Reduction
  • 1 Cup Balsamic Vinegar
  • 1/3 Cup Sugar
Blue Cheese Dressing
  • 1 Cup Sour Cream
  • 1 Cup Buttermilk
  • 1/3 Cup Mayo
  • 1 clove Garlic, minced
  • 2 Tablespoons White Wine Vinegar
  • 1/2 tsp Sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 oz Blue Cheese Crumbles
Instructions

  1. In a saucepan, add the balsamic vinegar and the sugar.  Simmer for a few minutes until some of the liquid evaporates and the glaze coats the back of a spoon.

  2. Combine all blue cheese dressing ingredients except the blue cheese in a blender and blend until smooth.  Using a fork, add the blue cheese, mash up the big chunks and stir until mostly smooth with a few chunks. 

To Make the Kabobs:

  1. Cut the iceberg lettuce into 1" strips and then into 1" cubes. On a toothpick, add the iceberg lettuce, a 1" cooked strip of bacon, and a  cherry tomato. Lay on a platter and drizzle with blue cheese dressing and a sweet balsamic reduction glaze. ENJOY!

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Cheddar Queso Dip

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This Cheddar Queso Dip made with no Velveeta cheese is easy and so delicious!! It will be a hit at your next tailgate party or nacho night!

 

minced Onions, peppers and garlic sauteeing in a pan, ready to make cheddar queso dip

 

This is the begging of some amazing queso dip. It all starts with some minced garlic, onion, and peppers.  You can use any peppers you like.  For this recipe, I am using some a jalapeno pepper and some yellow peppers that were on their last leg in my fridge. Yellow, orange, and red peppers would work the best. When I say, “work the best,” I’m only saying that because it won’t turn the queso dip a funky color.  I’m sure green peppers will taste great too if that’s all you have on hand!

 

This base, the minced onions, jalapeno pepper, and garlic, will give your queso dip some layers of flavor.  I used the food processor and minced the onion first.  I added a little avocado oil and butter to a pan and cooked the onions until they were cooked thoroughly. Then I added the peppers and garlic and cooked them until they were also cooked thoroughly.

 

You can use just about any type of cheddar cheese for this recipe.  Sharp cheese is my first pick.  Sharp cheese will give it the most flavor but it’ll still turn out great if you use medium cheddar or milk cheddar.

 

Cheddar queso dip recipe in a bowl served with chips on the side

Looking for some other Dip recipes??

Try this homemade 5-minute salsa!

This Pepper jack Queso is also ah-mazing!!

and Lemon Cheesecake Fruit Dip

 

Tips for making the most amazing Cheddar Queso Dip:

  • Use a food processor to mince your onions first and then your peppers and garlic.
  • Be sure to cook the onions thoroughly before you add the peppers and the onions. You definitely don’t want chunky onions.
  • Be sure to shred your own cheese.  If you use store-bought shredded cheese it will be stringy because of the additive they add to prevent the cheese from caking.
  • If you like more heat, add 2 jalapeno peppers.  This queso dip is pretty mild.

 

Cheddar queso dip recipe in a bowl served with chips on the side
Print
Cheddar Queso Dip
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This Cheddar Queso Dip made with no Velveeta cheese is easy and so delicious!! It will be a hit at your next tailgate party or nacho night!

Servings: 8 people
Calories: 200 kcal
Ingredients
  • 12 oz Shredded Sharp Cheddar Cheese (from a brick, not pre-shredded)
  • 1 Tablespoon Cornstarch
  • 2 Cloves Garlic
  • 1/2 Cup Onion (minced-use the food processor to make it faster)
  • 1/2 Cup Red, yellow or Orange Pepper-minced
  • 1/2 large Jalapeno -minced, again, use a food processor to make it quicker
  • 4 oz Green Chillies- from a can
  • 14 oz Evaporated Milk
  • 1/2 Cup Cream
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Red Pepper Flakes
  • 2 Tablespoons Butter-For sauteeing the veggies
  • 2 Tablspoons Avocado oil-for sauteeing the veggies
Instructions

  1. Shred the sharp cheddar cheese.  Sprinkle the cornstarch on the cheese and mix with your hands.

  2. With the grating attachemnt on the food processor, grate the onion.  Pour the onions in a saute pan and add the onions. Cook on medium heat until the onions are cooked.  

  3. Grate the jalapeno, garlic, and pepper.  Add them to the sauteed onions and saute thoroughly.  The veggies should be done but not brown.

  4. Add the evaporated milk, spices, salt and pepper and shredded sharp cheddar cheese. Stir until melted and smooth.

  5. Keep warm in a crockpot until you are ready to eat.  Serve with veggies or tortilla chips. Enjoy!

 

This Cheddar Queso Dip made with no Velveeta cheese is easy and so delicious!! It will be a hit at your next tailgate party or nacho night!

 

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Mint Lemonade

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Mint lemonade is the perfect drink to cool you down on a hot summer day.  It’s fancy enough for a wedding or baby shower and easy enough for everyday meals.

Mint lemonade in a tall clear pitcher with lemons and mint as garnish

 

A friend introduced me to an adorable little outdoor restaurant in Houston Texas when I was there for a visit a few years ago.  It’s tuck in a very unassuming part of town and serves the most delicious food.  They have the most amazing vegan burger made from beets and they also serve mint lemonade.  I don’t know if it was because of the heat or what it was but the mint lemonade was the best I’ve ever had.  I came home with the intention of re-creating that mint lemonade so I could have it at home any time I wanted.  I even grew 2 large pots of mint so I was sure to have enough mint to get me through the summer!

There are many ways to make lemonade.  I wanted to create one I could have any time of the year and was minimal work.  This mint lemonade recipe is made from lemon juice from a bottle.  You can certainly make it with fresh lemons but I don’t live close to a lemon tree and that all just sounded like a lot of work.

Mint lemonade in a drink carrier from homes and gardens collection at walmart with red and white swirl plastic straws

 

Are you looking for some delicious entertaining ideas??

Try this Monterey chicken.  It’s a real crowd pleaser and can be made on the grill or in the oven. https://thecarefreekitchen.com/monterey-chicken/

This citrus chicken is also a great option and will go perfectly with this homemade lemonade…https://thecarefreekitchen.com/3-citrus-chicken-marinade/

And these cookies are everyone’s favorite!…https://thecarefreekitchen.com/nutella-cornflake-cookies/

 

Tips for Making the most amazing Mint Lemonade:

  • You can use fresh lemons or lemon juice from a bottle.
  • Use sliced lemons in your lemonade for garnish
  • You can keep the mint in the lemonade for a couple days.  The second day is the best! There’s so much mint flavor!
  • Keep your lemonade pretty strong so when you add ice right before serving, your lemonade isn’t watered down.

 

Mint lemonade in a clear pitcher with mint leaves and sliced lemons
Print
Mint Lemonade
Prep Time
5 mins
 

Mint lemonade is the perfect drink to cool you down on a hot summer day.  It's fancy enough for a wedding or baby shower and easy enough for everyday meals. 

Servings: 8 people
Calories: 150 kcal
Ingredients
  • 2 Cups Sugar
  • 1 Cup Water
  • 2 Cups Lemon Juice (from the bottle or you can squeeze your own lemons)
  • 1 Bunch Mint Leaves (5-6 mint sprigs)
  • 4 Cups Ice (When ready to serve)
Instructions

  1. Make a simple syrup: In a medium saucepan, combine 1 cup water and 2 cups sugar. Bring to a boil and make sure all the sugar is dissolved.

  2. Let the simple syrup come to room temperature.

  3. Pour the simple syrup into the pitcher.  Add the lemon juice and add the remaining water.  (You want your lemonade to be pretty strong so that when you add ice, it isn't too diluted)

  4. Keep in the fridge until you're ready to serve and then add it to ice. Enjoy!

Mint lemonade in a glass pitcher

 

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Homemade Pepper Jack Queso

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This white queso, homemade pepper jack queso, is hands down, my favorite queso!  I love cheese in every form but this recipe wins first place.  It’s bursting with flavor, creamy, and has just a little of that pepper jack tang and spice we all love.

 

Onions, peppers, and garlic in a sauce pan.

 

If you’ve searched far and wide for a great queso recipe, look no further.  This recipe is a little different than most queso recipes.  It has a base of minced onion, garlic,  and jalapeño. The layers of flavor are what set it apart!

It seems people are either on or off the cheese train.  I blame it on my ancestors.  I come from a long line of dairymen, ranchers, and farmers.  I’m genetically wired to love dairy products.

 

creamy pepperjack queso with chips, avocado, and tomatoes

How to make queso:

It’s not very complicated to make this queso recipe, it just takes a few steps and I’ve found a couple ways to limit your time in the kitchen.

I get really impatient when it comes to dicing or mincing onions and garlic so I decided to try out my food processor and see if I could speed this up.  I peeled the garlic and cut the onions small enough to fit in the Shute of the food processor and I grated the onions and garlic.

I also just threw in chunks of red pepper and minced those up in the food processor too.

I wanted them all to be well cooked so I melted a few tablespoons of butter in a saucepan and then sautéed the onions, garlic, and red pepper until they were well cooked but not brown.

Then I added the evaporated milk, and the cheese sprinkled with the cornstarch.

After that you can throw in the spices, salt and pepper, and then just slowly simmer until all the cheese is melted.

Tips For Making the Best Queso:

Use a brick of cheese. Don’t use pre-shredded cheese.  It has a non-caking coating on it and your queso won’t be as creamy if you use pre-shredded cheese.

Use a white onion. It’ll keep the lighter coloring you’re looking for with a white queso

You can reheat the queso by heating it on the stove and adding a little milk.

If you’re serving a crowd, to works great to make the queso and then keep it warm in slow cooker.

 

white queso with pepper jack cheese

 

Print
Homemade Pepper Jack Queso
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This white queso, homemade pepper jack queso, is hands down, my favorite queso!  I love cheese in every form but this recipe wins first place.  It’s bursting with flavor, creamy, and has just a little of that pepper jack tang and spice we all love.

Servings: 8 people
Calories: 260 kcal
Ingredients
  • 12 oz Shredded Pepper Jack Cheese (from a brick, not pre-shredded)
  • 1 Tablespoon Cornstarch
  • 2 Cloves Garlic
  • 1/2 Cup Onion
  • 1/2 Red Pepper
  • 1/2 Jalapeno
  • 4 oz Green Chillies
  • 1 Can Evaporated Milk
  • 1/2 Cup Cream
  • 1 tsp Garlic Powder, onion powder, cumin
  • 1/2 tsp Salt
  • 1/2 tsp red pepper flakes
Instructions

  1. Shred cheese.  Sprinkle the corn starch on the cheese and mix gently with your fingers to cover all the cheese.

  2. In a food processor, with the grater attachment on, grate the onion, garlic and red or orange pepper.

  3. In a saucepan, melt the butter and add the onion, garlic, and red pepper mixture. Sautee, stirring occasionally, until the onions are well done but not brown.

  4. Add the evaporated milk, spices, salt and pepper and the shredded cheese. Simmer on low until the cheese is melted and smooth.

  5. Keep warm in a slow cooker until ready to eat. If you need to re-heat this recipe, put it in a saucepan with a little milk and stir until smooth again.

  6. Serve with fresh veggies or tortilla chips. Enjoy!

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Homemade Salsa Recipe

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This homemade salsa recipe is restaurant quality.  It is quick, easy, and delicious any time of year.  I will show you step-by-step how to make the best fresh salsa your family is going to love!

how to make salsa recipe. Salsa ingredients in food processor

 

Easy Salsa Recipe

This homemade salsa recipe is easy and can be enjoyed any time of year.  I used fresh tomatoes in this fresh salsa recipe but if tomatoes aren’t in season, you can substitute the fresh tomatoes for another can of diced tomatoes and it’ll turn out great too.

You can spend the time and chop all of these ingredients or you can do what I did and just toss them all into a food processor.  I cut them up enough to toss in there and let the food processor do the rest of the work.

 

fresh salsa in a bowl

 

You can have this recipe made in 5 minutes.  It takes no time at all.  All you need to do is open a few cans, chop a few veggies and throw in a few spices. It’s as simple as that.

 

Tips for making this homemade salsa recipe:

  • Use a mixture of fresh tomatoes and canned tomatoes
  • If fresh tomatoes aren’t in season, you can substitute the fresh tomatoes for another can of diced tomatoes
  • White onion works best in this recipe.
  • Use a food processor to chop your onion and garlic.  Pulse the onion and garlic until minced and then add the rest of the ingredients.
  • Keep this in a covered container in the fridge.  It will last a few days.
  • It actually tastes better the second day.

 

Print
Homemade Salsa Recipe
Prep Time
5 mins
 

This homemade salsa recipe is restaurant quality.  It is quick, easy, and delicious any time of year.  I will show you step-by-step how to make the best fresh salsa your family is going to love!

Servings: 8 people
Calories: 50 kcal
Ingredients
  • 1 med Onion
  • 2 large Tomatoes
  • 1 Can Diced Tomatoes (14 oz)
  • 1 Can Tomato Sauce (7oz)
  • 1 Can Green Chilies (4 oz)
  • 1 small Jalapeno (seeded)
  • 1/3 Bunch Cilantro
  • 2 Tablespoons Sugar
  • 1 Tablespoon Salt
  • 2 teaspoons Garlic Powder
  • 3 Tablespoons Lime Juice
Instructions

  1. In a food processor, add the onion and garlic.  Pulse until minced.  Add the rest of the ingredients and pulse again until there aren't any big chunks.

  2. Store in an airtight container up to 5 days.  Eat with chips or fresh veggies. Enjoy!

how to make salsa. Salsa in a serving bowl with tortilla chip

 

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